Cake Batter Protein Ice Cream Recipe

A creamy Ninja Creami cake batter protein ice cream with 26g of protein per half tub and rainbow sprinkles throughout.

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Prep Time 2

Blend Time 1 10

Total Time 12

Course Dessert

Servings Servings

Calories 158

Protein 26

2 scoops cake batter protein powder - 60 grams, The brand I used is Grenade. Substitute vanilla flavor if needed, and add 1/4 teaspoon of almond extract.
1½ cups filtered milk - or milk of choice
½ teaspoon xanthan gum - 2 grams
10 drops liquid stevia - plus more to taste
1 tablespoon sprinkles - to mix in

Add all of the ice cream ingredients to a Ninja Creami ice cream container and blend them together with an immersion blender or coffee frother.
2 scoops cake batter protein powder, 1½ cups filtered milk, ½ teaspoon xanthan gum, 10 drops liquid stevia
Seal the container with its lid and freeze upright on a flat surface for 24 hours or longer.
Remove the lid and check the surface. If it's uneven and has a hump, scrape it down with a spoon.
Insert the container into the outer bowl and secure the blade lid until it clicks.
Insert the outer bowl into the Ninja Creami machine and process it on Light Ice Cream mode.
(Optional) If the result is powdery or not creamy, put the lid back on and select Respin. It's a good idea to scape down the sides of the container at this point for any icy bits that have stuck to the container.
Make a hole in the center of the ice cream (if there isn't one already) by pushing the ice cream aside with a spoon.
Add your sprinkles to the center and spin it again by selecting Mix-In.
1 tablespoon sprinkles
Serve and enjoy!

Storage